Roasted Fajita Spiced Chickpeas

Secret Recipe Club time y’all.

This month’s recipe comes from Nora, the 20-something foodie and writer behind her blog, Natural Noshing.

I loved reading about Nora’s success in discovering what kind of diet works best for her body, which is a gluten-free diet that focuses on whole foods and eliminates processed junk.

I can relate to Nora on this because my stomach issues have completely disappeared since having cut back on gluten in my diet.

Not to say that I don’t enjoy my bread or tortilla chips.

It just makes my stomach do a back flip into next week.

Nora’s extensive recipe index looks to die for. She has a variety of recipes that are gluten-free, grain-free, dairy-free, and/or vegan. The sweet section was speaking to me. However, my brain was telling me not to cave.

I have been in a snacking mood lately, and Nora’s recipe for Roasted Fajita Spiced Chickpeas was calling my name.

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Y’all…this stuff is addicting.

 It’s like Mediterranean food and Mexican food had a baby.

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Crispy little chickpea babies with all the fajita flavor!

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The original recipe calls for olive oil, however, I got crafty and used tahini because I was out of olive oil (gasp!).

Shhhhhh….don’t tell my dad, not having olive oil in the house is an Italian sin.

You need these in your life.

I may or may not have eaten half of the bowl while watching Real Housewives of N.J. 😉

5.0 from 1 reviews
Roasted Fajita Spiced Chickpeas
Author: 
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 c
 
A snack with a kick. Roasted chickpeas get turned up with flavor from smoky cumin, chipotle powder, and spicy cayenne. Gluten-free, vegan.
Ingredients
  • 2 (15 oz) can garbanzo beans, drained and rinsed
  • ½ t. salt
  • ½ t. ground black pepper
  • ½ T. chili powder
  • ¼ t. cumin
  • ⅛ t. cayenne pepper
  • ¼ t. granulated onion
  • ¼ t. granulated garlic
  • 2 T. extra-virgin olive oil (or tahini)
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the spices.
  3. Add the garbanzo beans and tahini and toss to evenly coat.
  4. Spread the garbanzo beans onto the prepared baking sheet and let roast for 40-50 minutes, tossing once or twice during the baking process.
  5. Let cool and enjoy!

 MANGIA!!!

 

 

 

Salted Dark Chocolate Coconut Balls

Alrighty y’all.

It’s Secret Recipe Club time.

I have been up to sooooo much this past month and baking/cooking has taken a backseat in my life.

Really, my blog should be about how to discretely get your friend to fake an emergency via phone call during the worst blind date of your life, put on makeup without a mirror, and get that “i woke up like this” look without actually waking up like that.

I just started a new job that I am extremely excited about last week and I also passed my real estate license exam.

Busy really isn’t the word for it.

Good news is that I am finally learning to balance everything in my life. 🙂 Lucky you…more recipes and chit chat from yours truly.

This month’s recipe comes from Tara the lovely mother and wife behind the blog Tara’s Multicultural Table.

I really enjoyed reading about Tara’s many cultural influences that have played a role in dishes she creates.

Tara was born in Japan, lived in Germany, and her husband is Filipino. Check out her amazing recipe index and you can rest assured you will find recipes from all over the country.

Tara and I are also the same age and both enjoy pastries! Win win!

If you didn’t know I have an extremely large sweet tooth and duh…I made something sweet.

But also a little something salty.

Balance people, balance.

Enter Tara’s Salted Dark Chocolate Coconut Balls.

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This is the easiest little treat to make plus it tastes like a mounds bar with a hint of a salty side.

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Plus coconut soooooooo

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duh coconut = total summer island breeze, take me to the beach, dip my toes in the water feeling.

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I know you can understand my vibe on that one.

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I need a vacation.

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Who is coming with me?

5.0 from 1 reviews
Salted Dark Chocolate Coconut Balls
Author: 
Cuisine: Dessert
Prep time: 
Total time: 
Serves: 36
 
Little sweet balls of coconut dipped in dark chocolate and finished with a pinch of sea salt. Gluten-free.
Ingredients
  • 4 cups unsweetened, shredded coconut
  • 14 ounces of sweetened condensed milk
  • 12 oz. dark chocolate, finely chopped
  • flaky sea salt, for topping
Instructions
  1. Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the coconut and condensed milk until the mixture comes together.
  3. Roll the mixture into 1-inch balls and arrange on the prepared baking sheet.
  4. Place the balls in the freezer for 20 minutes to set.
  5. In a small mixing bowl, melt the chocolate in the microwave, stirring occasionally between 30 second intervals.
  6. Dip each coconut ball into the melted chocolate and place back on the baking sheet.
  7. Freeze until the chocolate balls are set.
  8. Top each ball with a pinch of sea salt.

MANGIA!!!

Peanut Butter Pound Cake

Yo.

It’s February.

A.K.A. the best month ever.

Not just because it’s my birthday month either.

February Secret Recipe Club time.

This months recipe comes from Kirstin, the wife, mother, and blogger behind Loving Life.

I really enjoyed Kristin’s recipe index and wanted to try just about everything, but let’s be real…the peanut butter spoke to me…again.

Peanut Butter Pound Cake 

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Y’all…this stuff is no joke.

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Look at all that thickness.

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Hello peanut butter cream frosting!

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Of course I made it gluten-free.

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So sue me why dontcha!

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If you eat this for breakfast with coffee…you might just have magical powers 😉

Peanut Butter Pound Cake
Author: 
Recipe type: Cake
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Thick, buttery pound cake with all the flavor of peanut butter topped with a creamy peanut butter frosting. Gluten-free.
Ingredients
  • For the cake:
  • 1 c. smooth peanut butter, all-natural
  • 3 large eggs, at room temperature
  • ½ c. coconut sugar
  • ½ c. unsweetened coconut milk
  • ½ t. pure vanilla extract
  • ½ t. baking soda
  • ½ c. coconut flour
  • For the frosting:
  • ½ c. full-fat coconut milk (refrigerated overnight)
  • 2 T. pure maple syrup
  • 2 T. smooth peanut butter, all-natural
  • 1 t. pure vanilla extract
Instructions
  1. Pre-heat the oven to 350 degrees F. Grease a square cake pan with cooking spray.
  2. In a large bowl, mix together the peanut butter, eggs, and coconut sugar until smooth.
  3. Stir in the milk and vanilla until combined.
  4. Stir in the baking soda and coconut flour until combined.
  5. Pour the batter into the prepared baking pan and bake for 30-35 minutes or until lightly golden brown.
  6. Let the cake cool.
  7. For the frosting, combine the coconut cream, maple syrup, peanut butter, and vanilla extract in a large mixing bowl, mixing until smooth.
  8. Spread the frosting evenly onto the cake.
  9. Slice the cake and serve!

Chocolate Macaroons

Y’all…I’m back.

Sorry for the hiatus. I am starting back at school this Tuesday and I had a looooong, relaxing, winter break.

For reallllz.

It’s great to relax every once in a while.

Plus, I cooked and baked a ton, but this time I didn’t do it for the blog.

Instead, I thought I would brainstorm and come back with some new content.

It’s great to start this near year off with the my first 2016 Secret Recipe Club  post.

This month I was privileged to get to know Anne, the lovely blogger and Holistic Health Coach behind her bolg, Simple and Savory. I looooove that Ann wants to share wholesome, fresh, and tasty recipes with all of us.

After perusing her site, I came across her gluten-free recipe index and decided I just had to try her Chocolate Macaroon Bites.

Oh, Laaaaaawd.

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These babies are all coconut with a hint of cocoa powder for a chocolate kick.

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Crispy edges, chewy centers…

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you know the drill.

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My parents and I went on a little detox for two weeks so I used stevia instead of maple syrup like Anne did. But for those of you crazies who aren’t on a sugar detox, feel free to look at Anne’s original recipe.

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Good lord…these things are addicting.

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But only in the perfect way. 😉

4.0 from 1 reviews
Chocolate Macaroons
Author: 
Recipe type: Macaroons, Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Crispy, chewy, macaroons with a cocoa twist. Gluten-free, paleo.
Ingredients
  • 3 c. unsweetened, shredded coconut
  • ½ c. granulated stevia
  • 1.5 T. unsweetened cocoa powder
  • 2 large eggs
  • ½ c. coconut butter, melted
  • 1 t. pure vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Combine all ingredients in a large mixing bowl until a cookie dough like mixture forms.
  3. Drop the macaroon mixture by rounded tablespoons onto the prepared baking sheet.
  4. Bake for 12-15 minutes or until macaroons are lightly golden.
  5. Let cool slightly and devour!

MANGIA!!!

 

 

Gluten-Free Chocolate Cake

Happy Secret Recipe Club Monday!

I have been super busy with school and life lately.

Yesterday I was finally able to relax with family and enjoy endless amounts of pasta over great conversation.

Even though life is busy right now, I still make time for baking and cooking.

It calms me down.

For realz.

So, I was super excited to find out that my secret recipe blogger this month was from Jenna, the creative voice behind the The Painted Apron. I loved reading about Jenna’s love for all things family and design. With her amazing recipe list, it was difficult to not want to make everything!

But then…I saw it…Gluten-Free Chocolate Cake.

I put my own spin on things.

Y’all…

this cake.

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I’m not sure I even want to share it with you.

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It’s just that good.

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I mean, it’s chocolate on chocolate…

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enough said.

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🙂

 

Gluten-Free Chocolate Cake

Servings: 8

A rich, cocoa based gluten-free/paleo chocolate cake topped with a creamy chocolate cream cheese frosting for double the chocolate fun!

Ingredients:

For the cake:

2 large eggs

1/2 c. coconut sugar

1/2 c. full-fat coconut milk

1/4 c. walnut butter (or any other nut/seed butter)

1/4 c. unsweetened, cocoa powder

1/4 c. coconut flour

1/2 t. baking soda

1/2 t. salt

For the chocolate frosting:

8 oz. package cream cheese, at room temperature

2 T. unsweetened cocoa, powder

1/4 c. pure maple syrup

1/2 t. pure vanilla extract

Instructions:

Preheat the oven to 350 degrees F. Grease a round cake pan with cooking spray.

In a large mixing bowl, combine the eggs, coconut sugar, coconut milk, and walnut butter until smooth. Stir in the cocoa powder, coconut flour, baking soda, and salt until combined.

Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool completely.

For the frosting, beat all of the ingredients on high using a stand mixer until smooth.

Top the cake evenly with the frosting and slice.

MANGIA!!!